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  • Chinese Eggplant Salad

    1 vote
    Chinese Eggplant Salad
    Prep time:
    Cook time:
    Servings: 8 Servings
    by Bert Sackman
    7 recipes
    		 >
    This southwestern dish is based on the Sichuanese Fish Fragrant Eggplant.

    Ingredients

    • 8 Chinese or Japanese eggplants
    • 4 T canola oil
    • 1 t kosher salt
    • 4 T soy sauce
    • 4 T peanut oil
    • 2 T Asian sesame oil
    • 1 T minced garlic
    • 2 t sugar or Splenda
    • 6 t Tabasco sauce
    • 2 bunches watercress, steemmed

    Directions

    1. Preheat oven to 425 degrees F.
    2. Slice the eggplant lengthwise 1/3-inch thick. Pour canola oil onto a rimmed baking sheet. Arrange the eggplant slices lengthwise on the baking sheet, pressing lightly to coat them with oil. Turn the slices over and sprinkle with salt. Bake the eggplant for 20 minutes or until the slices are lightly browned. When the eggplant slices are cooked, remove from baking sheet and chill them.
    3. Mix the soy sauce, peanut oil, sesame oil, garlic and vinegar in a bowl to make a vinaigrette.
    4. Spread the watercress on a serving plate. Roll up each eggplant slice loosely and set it on top of the watercress. Drizzle the vinaigrette over the salad and serve.

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    Comments

    • John Spottiswood
      John Spottiswood
      Sounds delicious Bert! Adding to my "try soon" folder. Will let you know how we like it. Thanks for adding.

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